1.
Study on the Improved Functional Properties of the Rice Protein by Maillard Reaction;
美拉德反应改进大米蛋白功能性质的研究
2.
Study on the Functional Properties of the Modified Rice Protein by Hydrolysis and Maillard Reaction
酶法及美拉德反应改进大米蛋白功能性质的研究
3.
Preparation of Rice Protein Concentration and Its Functionality;
酶法制取大米浓缩蛋白及其功能性质研究
4.
A Preliminary Study of 14-3-3 Proteins in Entamoeba Histolytica;
溶组织内阿米巴14-3-3蛋白功能初探
5.
Cloning and Functional Analysis of Genes Encoding Heterotrimeric G Protein and Phospholipase C in Setosphaeria Turcica;
玉米大斑病菌G蛋白和磷脂酶C基因的克隆与功能分析
6.
Cloning and Functional Analysis of Genes Encoding Heterotrimeric G Protein Gamma Subunit in Setosphaeria Turcica
玉米大斑病菌G蛋白γ亚基编码基因的克隆与功能分析
7.
Cloning and Functional Analysis of the cAMP-dependent Protein Kinase A Gene in Setosphaeria Turcica
玉米大斑病菌cAMP依赖性蛋白激酶A基因的克隆与功能分析
8.
Effects of Hydrolysates from Soybean and Gluten with Pepsin on Immunity in Rats;
灌喂大豆蛋白、面筋蛋白的胃蛋白酶酶解物对大鼠免疫功能的影响
9.
Protein Functionality in Food Systems(Ⅵ) The Functional Properties of Protein in Food System(Ⅲ)--Soy Protein and Wheat Gluten Protein
食品中蛋白质的功能(六) 食品中蛋白质的功能性质(三)——大豆蛋白和小麦蛋白
10.
Study on the Separation and Functions of Oligopeptides with Enzymolysis of Corn Gluten Meal;
玉米蛋白酶解产物的分离及功能特性的研究
11.
Cloning and Functional Analysis of Protein Kinase Gene ZmPto1 in Maize
玉米蛋白激酶基因ZmPto1的克隆及功能分析
12.
Preliminary Study on Interactions between Functionalized Nanoparticles and Protein
功能化纳米颗粒与蛋白质相互作用的初步研究
13.
THE FUNCTIONAL PROPERTIES OF PROTEINS EXTRACTED FROM RICE RESIDUES ENZYMATICALLY
酶法提取米渣中的蛋白质的功能性研究
14.
The Studying of the Function and Application of Liquild Soybean Protein Concentrated;
大豆浓缩蛋白液的功能性研究及应用
15.
Phosphorylation of Soy Protein Isolate and Research on Functional Properties;
大豆分离蛋白磷酸化及功能性质研究
16.
Effect of Honeybee Pupae Protein Hydrolysis Powder on Immune Function of Rats
水解蜂蛹蛋白对大鼠免疫功能的影响
17.
Cloning,Expression and Functional Analysis of Osteopontin Gene in Large White Pig
大白猪骨桥蛋白基因的克隆、表达及功能分析
18.
APPLICATION RESEARCH ON FSPC AND ISP IN GROUND MEAT SAUSAGE
功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠中的应用研究